Ingredients
Scale
- 4 chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create the marinade.
- Marinate the chicken thighs in the mixture for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook until caramelized and cooked through, about 6-8 minutes per side.
- While chicken is cooking, rinse the jasmine rice under cold water.
- In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is fluffy and tender.
- Serve the caramelized soy chicken over the fluffy rice, garnished with sliced green onions or sesame seeds if desired.
Notes
- You can substitute the chicken thighs with chicken breasts for a leaner option.
- For extra flavor, add a splash of rice vinegar or a dash of chili flakes to the marinade.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free soy sauce is used)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg